Vanilla Bean Caramel Sauce

Christmas is over! How was it? Too much food? Too much family time? Too many presents to unwrap? (Is that possible?)

Well, I hope you aren’t too sick of the sweets because I’m not done sharing them. I was assigned Rebecca’s blog, A Dash of Thyme for this month’s Secret Recipe Club, and I have been stuck on the vanilla bean caramel sauce ever since I saw it. I mean, I’m obviously a huge fan of caramel. And a huge fan of ice cream. So, when given the opportunity to whip this recipe up, it was a no brainer. I almost made the fried pickles, too, because… well, because fried pickles are one of the most amazing creations. Dip those puppies in some ranch dressing and you have a champion appetizer. But I ran out of time and pickles don’t go bad. Keep an eye out for that recipe coming up!

Spread the sugar in a layer over the bottom of a large saucepan. Place over medium-low heat, and watch carefully. When the sugar begins to liquefy around the edges, use a heatproof spoon to gently stir it towards the center. Continue stirring gently until all the sugar is melted.

Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.

Measure out the heavy cream into a bowl and scrape the seeds from the vanilla bean and add to the bowl with the cream in it. Microwave for about 30 seconds to warm up (this is to try and keep it from seizing up the caramel when you add it).

Carefully whisk into the caramel half of the heavy cream mixture. The mixture will steam and bubble continuously. Stir until the cream is well incorporated, then whisk in the remaining cream. If the caramel seizes and gets hards, stir over low heat until the hard parts melt and combine with the liquid. Stir in the salt and the vanilla.

Store in an airtight container in the fridge. Reheat on low heat in a saucepan if desired.

Hmm, I’m not really sure! A Google search tells me that it will last for a long time in the fridge, but I wouldn’t make it too far in advance. It wouldn’t freeze well, so I would say make your cookies (which you can freeze) and hot chocolate mix, etc. early and this closer to when you are going to give the gift.

Yes, I would keep it refrigerated. I’m sure it won’t go bad in several hours during the day (if you take it to work or something), but in general, it needs to stay cold. The beauty of not having preservatives!

Just wanted to say thanks for the tip about heating the cream in the microwave. I had made this exact recipe previously (from another site) but the tip about the cream resulted in no caramel chunks like last time.
This sauces makes for a better than SB’s Iced Caramel Macchiato.
Wendy

Made this today for mothers day brunch tomorrow. The caramel seized (my fault) but I was able to melt it back down. I was actually surprised at how liquid-y the sauce was. I just threw it into a container and into the fridge- Im sure it will thicken up with some cooling. Look forward to tasting it.